Potato Fennel Gratin

Not all potato gratins have to be creamy to be deeply satisfying. Thinly sliced boiling potatoes mixed with equally thin slices of fresh fennel and then lubricated with a little butter cook into a richly flavored side dish for your holiday roast. A little melted cheese on the top adds a lustrous touch. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

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Recent Review

Liked the sound of combining fennel and potatoes, and having a gratin that wasn't laden with cream and cheese. This has a decent taste but it really needs some spicing up. Thyme, sage, something. Could use some sort of acid. Maybe a little lemon juice with the melted butter.
Also, nowhere does it say what to do with the reserved, chopped fronds. I mixed it in with everything before baking. Would probably try another recipe before going back to this.